Mannheim Bread.—Make a firm dough with two whole eggs, 6oz. of fine flour, 2oz. caster sugar, and 1oz. powdered anise seed. When well mixed, divide the dough, rolling these pieces into long rolls 12in. or so long and 2in. or 3in. across; lay these rolls on a buttered tin, score them down their length with a knife, brush them over with the yolk of an egg, and bake in a hot oven. They may be served whole, or sliced and lightly dried in the oven, as rusks.